Chocolate Bundt Cake (whole wheat & oil free)

Cake Ingredients

• 3 cups whole wheat pastry flour

• 1/2 cup unsweetened cocoa powder (regular or dark chocolate)

• 1/3 cup dairy-free chocolate chips (optional)

• 1 tbsp instant coffee grounds

• 2 tsp baking soda

• 1/2 tsp sea salt

• 1/2 tsp cinnamon

• 1 cup maple syrup

• 1 13.5 oz can light coconut milk

• 1 cup unsweetened applesauce

• 2 tsp pure vanilla extract

Glaze Ingredients

• 1/2 cup dairy-free chocolate chips

• 3 tbsp unsweetened almond milk

• 2 tsp maple syrup

• 1/4 tsp pure vanilla extract

Cake Instructions

• Preheat oven to 350 degrees.

• Combine flour, cocoa powder, baking soda, salt, instant coffee, and cinnamon in a large mixing bowl.

• Combine syrup, coconut milk, applesauce, and vanilla extract in a separate mixing bowl.

• Add wet ingredients to dry ingredients and fold together until thoroughly mixed. Fold in chocolate chips.

• Pour batter evenly into a silicone bundt cake pan. (A silicone baking pan is necessary to avoid oil, otherwise spray a thin layer of cooking spray to prevent sticking.)

• Bake for 40-45 minutes or until a toothpick comes out clean.

• Let the cake cool for 10 minutes before unmolding, and allow to completely cool before adding the glaze.

Glaze Instructions

1. Heat chocolate chips and milk in microwave-safe bowl for 30-45 seconds until almost melted.

2. Whisk until smooth, and then whisk in syrup and vanilla.

3. Pour over top of cake.

Cake recipe inspiration

Glaze recipe inspiration